Cane Sugar.. ?

[fixa]

Can anyone point me to what cane sugar is?
Is it raw sugar, white sugar, or...?

I know. Living in Mackay i should have some idea... :huh:

 

[Stuster]

Cane sugar comes from sugar cane. :unsure:

In Australia the majority of (all?) sugar (white, raw, brown) is cane sugar.

 

[fixa]

OK. so if a recipie calls for cane sugar it doesn't matter which one i use?

 

[Batz]

Usually if a recipe states cane sugar it means plain old white sugar

Batz

 

[Voosher]

I generally invert mine first.
About a quarter of a teaspoon of citric acid per 250g of household sugar and boil 10-15m.

Do most others invert first or are you just adding straight sugar?

 

[Ross]

I generally invert mine first.
About a quarter of a teaspoon of citric acid per 250g of household sugar and boil 10-15m.

Do most others invert first or are you just adding straight sugar?

I always invert Voosher, not that I add sugar very often these days, not even in bitters.

cheers Ross

 

[Batz]

Hard to say what fixa is using the sugar for here,Aussie ale plain sugar,Aussie pale, invert.
All depends on the recipe.

Batz

 

[voytekl]

I know that invert sugar is easier for the yeast to use - but what're the implications to taste? :huh:

 

[neonmeate]

i never bother inverting. even in belgians with 15% sugar it tastes fine. yeast can invert it on their own.

 

[fixa]

Batz..
I'm using the sugar as it states it in the Ruination recipie in the recipie database......

 

[Batz]

Ross's recipe

I always invert Voosher, not that I add sugar very often these days, not even in bitters.

cheers Ross

:blink: :huh:

Batz

 

[Pumpy]

Can anyone point me to what cane sugar is?
Is it raw sugar, white sugar, or...?

I know. Living in Mackay i should have some idea... :huh:

Fixa,

count me as your sugar expert

rule one dont add more than 250 grams per 23 litre batch

rule two soft brown sugar for bitters

rule three soft dark brown sugar for brown ales

the darker the colour the more mollasses in the sugar which will give a flavour

white sugar is refined and will not add any flavour just alchohol .

Trust me!!!

most of my recipes have 200 -250 grams of sugar but warning dont go overboard with the sugar .


pumpy

 

[Batz]

Can anyone point me to what cane sugar is?
Is it raw sugar, white sugar, or...?

I know. Living in Mackay i should have some idea... :huh:

Fixa,

count me as your sugar expert

rule one dont add more than 250 grams per 23 litre batch

rule one soft brown sugar for bitters

rule three soft dark brown sugar for brown ales

the darker the colour the more mollasses in the sugar which will give a flavour

white sugar is refined and will not add any flavour just alchohol .

Trust me!!!

most of my recipes have 200 -250 grams of sugar but warning dont go overboard with the sugar .


pumpy

I take a step back and bow to someone who knows more on this subject than me

Batz

 

[bindi]

i never bother inverting. even in belgians with 15% sugar it tastes fine. yeast can invert it on their own.

I won't say ditto but close.
I now don't invert [did in the past] and my [once held] secret is Dememera sugar which is in some beers I do, about 6% to 9% of the bill, only in a few special brews.
Depends on the style and yeast I am using and how dry I want it .
And yes, Dememera is cane suger.

 

[Randall the Enamel Animal]

Interestingly, some of the commercial yeast strains are 'sugar sluts' and really don't perform well without cane sugar in the wort...

But again, would you want to drink it?

 

[barfridge]

Sadly, from what I hear most dark sugars aren't made properly. These days they're just white sugar that is given a molasses coating, with the darker the sugar, the thicker the coating.

This apparently gives different flavours to the traditional stuff.

If I ever add sugar, it's usually asian rock sugar, to imitate candi sugar in Belgians. Yes, I know it's all wrong, but the results are good.

 

[Ross]

Batz..
I'm using the sugar as it states it in the Ruination recipie in the recipie database......

Fixa, i used invert sugar in this recipe, from what i've read invert sugar helps with attenuation as it breaks the sugar down into simpler components for the yeast to munch on. With the Ruination you are looking for the highest possible attenuation. Mash cool (63c to 64c), also ferment cool (17c). In my latest recipes i've added DME (instead of sugar) if the SG has been on the low side & I prefer the results...

cheers Ross